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1
To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a plastic blade until the butter is about the size of small peasabout ten pulses.
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2
Gradually, drizzle in the ice water while pulsing.
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3
The amount needed will depend on the moisture content of the flour.
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4
Add just enough water for the dough to form a loose ball.
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5
Turn the pastry out onto a lightly floured surface and quickly form the dough into a 1-inch-thick disk.
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6
Wrap with plastic wrap and refrigerate for 30 minutes (or up to three days) to rest.
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7
Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart.
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8
Meanwhile, prepare the filling.
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9
Heat a large saute pan over medium-high heat.
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10
Add the bacon in a single layer and cook, turning as needed, until the bacon is crispy and the fat has been rendered.
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11
Remove the bacon to drain on paper towels to cool, chopping coarsely once cool enough to handle.
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12
Reserve 2 tablespoons of the bacon fat (discarding the rest or using for another purpose) in the pan and reduce the heat to medium.
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13
Add the onions, salt, pepper, and thyme.
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14
Cook over medium heat until the onions have softened, stirring frequently, about 15 minutes.
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15
Do not let the onions brown!
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16
Add the wine and increase the heat to medium-high.
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17
Cook until the wine has cooked down to a glaze, about 3 minutes.
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18
Reduce the heat to medium-low and add the honey and reserved chopped bacon.
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19
Stir and cook 5 minutes more.
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20
Remove the onion mixture from the heat and spoon into a shallow pan; refrigerate to cool.
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21
When cooled, drain off any excess pan juices and stir in the egg and cream.
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22
Adjust seasonings as needed.
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23
To assemble, roll the reserved dough to 1/4 inch thickness.
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24
Line the pan(s) with the pastry and form even edges.
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25
Refrigerate another 10 minutes, then line the pastry with parchment paper and fill with pie weights.
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26
Bake 20 to 25 minutes, or until lightly browned.
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27
Remove the paper and weights and bake another 15 to 20 minutes to brown the bottom.
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28
Allow to cool slightly before filling.
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29
Reduce the oven temperature to 350 degrees.
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30
Fill the pastry crust with the onion mixture and bake until golden brown and the filling is set, about 35 minutes.
